Belgian with orange blossom
Instructions
Browse the tuft of Belgian Endive and watercress sprig, wash the leaves carefully and drain them well.
Bleeds peeled oranges, then cut into round slices, depriving them of any seeds.
Put into Blender jar Gorgonzola, which should be rather creamy, cream, a pinch of salt and ground pepper and operate the machine until you have a thick, smooth sauce.
After that, you have to circle the Belgian leaves and watercress on two individual dishes, alternate with the tips pointing outwards.
Place the orange slices in the center of the flower of salad, placing themselves in a circle and slightly overlapping.
In the last distributed on citrus sauce prepared and served.
Ingredients and dosing for 2 persons
- 1 head of witlof (endive)
- 1 bunch of watercress
- 2 oranges
- 50 g of gorgonzola cheese
- 4 tablespoons of cream
- Salt
- Pepper